Fast, healthy dinner idea: Cauliflower Steaks with Herb Salsa Verde

The thin rib-eye got a helping of the salsa at the dinner table, too. (Emily Spicer/San Antonio Express-News)

Inspired by a recipe on FoodandWine.com that I pinned for Cauliflower Steaks with Herb Salsa Verde, I made the dish Sunday night. Fast, healthy and so delicious. Roasted cauliflower has been one of my favorite side dishes for years, but I have never considered this a veggie that could be lightly braised.

Basically, you slice a whole head of cauliflower from the top down into “steaks” that you then brown in oil (the recipe calls for c anola, but I prefer using the less-processed grapeseed oil), and braise for a few minutes in white wine.

The steaks then are topped off with such a delicious salsa made from cilantro, parsley, tarragon, garlic, cornichons, mustard, capers and lemon juice – tangy, lemony and gorgeously herby. Like a chimichurri with a tangier kick. Read the whole recipe here.

I served this as a side with a grass-fed rib-eye that I asked the butcher to slice in half to make two thinner steaks. Then I pounded those down to make them really thin and grilled ’em up with a bit of olive oil, salt and pepper.

The inspiring Pinterest pin. (Screengrab)

The steak tasted just as good with the Herb Salsa Verde as the cauliflower. So much so that it will become my go-to salsa for anything grilled: sausage, zucchini, tomatoes – anything.

The longest part of the cooking was chopping the ingredients for the salsa. The cauliflower was done in under 10 minutes, and I cooked the thin rib-eyes in the same amount of time.

Readers, if you make this at home, email me and let me know how you like it.